4 boneless pork chops (size can vary, if they are REALLY big add more of each below)
2-3 tbsp olive oil or ghee
2-3 tbsp apple cider vinegar
2-3 tbsp spicy brown mustard or dijon
2-3 tbsp coconut aminos (if not paleo/Whole30 sub soy sauce or tamari)
1 tbsp Frank's Red Hot (optional)
1/2-1 tbsp minced garlic
salt and pepper
Put pork chops into a 1 gallon ziploc bag and add all ingredients except salt and pepper.
Mix well until the chops are all coated and place in refrigerator for at least 1 hour, up to 24 hours (mine was about 3 hours)
When you are ready to cook them heat a tablespoon or two of ghee (clarified butter, coconut oil) in a large pan and heat over medium-high heat until shimmering
Generously salt and pepper both sides of the chops and place them in the pan
Cover with a lid and set timer for 5 minutes
Once timer goes off, carefully flip them to sear the other side (be careful of hot oil!) for 5 minutes
Once the timer goes off, remove the chops to a plate and tent tin foil over the top for 5 minutes or so to let the meat rest and stop the juices from flowing
*** This last step is important because if you just cut into them all the tasty juices will run out and your chops with be dry, and like we discussed before, no one likes a dry chop!
I like to plate the chops and then pour some of the juices back over the top for extra juiciness and flavor
We as moderators see a lot of confusion around here on what constitutes a serving of eggs when eggs are your primary protein source. We tell you as many as you can hold in your hand without dropping but I still don't think people actually try this. So I thought I'd post a visual for you folks. It would be fun if other people added their own pictures too. Try the experiment.
Context - I'm 5'4" female and these are large eggs.